Pumpkin Dump Cake

Anita Hoffman


Spiced pumpkin filling is put in a pan, and then topped with cake mix and pecans. Easy to make and a great fall dessert. Yummy!
Photo adapted from Kenword.

★★★★★ 2 votes
10 Min
1 Hr


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1 can(s)
29 ounce pumpkin
1/2 c
brown sugar, firmly packed
1/2 c
white sugar
1 can(s)
12 ounce evaporated milk
1 tsp
1/2 tsp
1 pkg
spice cake mix
1-1/2 c
chopped pecans
1 c
butter, melted
1/2 tsp
ginger (optional)
1/4 tsp
cloves (optonal)

How to Make Pumpkin Dump Cake


  • 1In a large bowl, combine pumpkin, eggs, brown sugar, white sugar and evaporated milk. Stir in cinnamon, ginger, cloves and salt.
  • 2Pour into a greased 9 X 13 inch pan.
  • 3Sprinkle dry cake mix evenly over the pumpkin filling.
  • 4Drizzle melted butter over everything, making sure all the dry cake mix is covered.
  • 5Sprinkle pecans over everything.
  • 6Bake at 350 degrees for 50-60 minutes. Cool on wire rack.
    Serve with whipped cream or ice cream.

Printable Recipe Card

About Pumpkin Dump Cake

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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